Great for double batches and freezing, this lightened up Whole30 Creamy Cauliflower + Potato Soup will have you feeling full and satisfied every time. Made with a mix of potatoes and cauliflower, it’s lighter on the carbs, dairy free, sugar free + Paleo approved!

If you’re like me, you crave soups in the winter. There’s nothing like warm comfort food when the weather is chilly and this recipe is among the best! Potato soup has always been one of my favorites, but it’s so carb heavy. No, I don’t count carbs but I do prefer to lighten the load in recipes so I don’t feel so heavy when I’m done eating. Instead of using only potatoes in this soup recipe, the base is made from a combination of potato and cauliflower which creates a really great flavor.

This soup is completely Whole30 friendly (although I eat it even when I’m not doing Whole30) and cooking nonstop can be exhausting during those 30 days, so I took a few measures that make this recipe easier. For instance, I find cauliflower to be really annoying to chop, so for this recipe I used frozen cauliflower. It works great in the dish and makes less prep work. Another fun little cooking hack I used in this is boiling the potatoes in the broth, rather than separate water. They’ll absorb more of the flavor and you can just keep adding to the pot rather than worrying about straining. These few changes make less work for you and easier recipe = happier eaters. Trust me.

Are you soup eater year round or do you like it more in the winter? I’d love to hear what your favorites are! Share with me in the comments below :)

Whole30 Creamy Cauliflower + Potato Soup

Great for double batches and freezing, this lightened up Whole30 Creamy Cauliflower + Potato Soup will have you feeling full and satisfied every time. Made with a mix of potatoes and cauliflower, it’s lighter on the carbs, dairy free, sugar free + Paleo approved!

prep time: 5 Mcook time: 40 Mtotal time: 45 M

ingredients:

1 lb frozen cauliflower

1 cup sweet onion, diced

2.5 lb Russet potatoes, peeled + cubed

4 cups broth

1 cup coconut milk

1 1/2 cups (divided into 3/4 + 3/4) almond milk

2 tbs tapioca starch

salt, to taste

black pepper, to taste

1/2 tsp dried thyme

1/2 tsp garlic powder

6 slices bacon

nutritional yeast *OPTIONAL

parsley to garnish *OPTIONAL

instructions:

How to cook Whole30 Creamy Cauliflower + Potato Soup

Cut bacon into pieces directly into your soup pot on your stove. Saute bacon until crisp, then remove with a slotted spoon onto some paper towel.

Dispose of most bacon grease, but leave some in the pot. Saute diced onions in the grease for ~3 mins until they start to soften.

Add potatoes to the pot and saute for about 5 mins. Then pour the broth directly to pot and bring it to a boil. Boil potatoes for 10-15 mins until they are tender.

Meanwhile, steam frozen cauliflower according to bag directions. Pour into a blender and blend with 3/4 cup of almond milk.

Once potatoes are tender, add your flour/milk mixture into the soup pot, along with the blended cauliflower. Mix well and allow to simmer for another 5 minutes. If you are adding in bacon, mix it in now. Be sure to set some aside to garnish the top if you'd like.

Carefully transfer 1/2 the soup to the blender or food processor and blend until smooth. You can add in more to the blender if you'd like a smoother soup or less if you'd like it to be a bit chunkier.

Pour blended soup back into the pot and stir to combine it all. Allow soup to simmer another 10-15 minutes and then serve. Store airtight in the fridge or freeze leftovers

The nutritional labels are a product of online calculators such as MyFitnessPal. While I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.